Slow Cooker Mashed Potatoes The Pioneer Woman Food

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

SLOW COOKER MASHED POTATOES

Steps:

• Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3-4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like. Season to taste, then serve and enjoy!Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

SLOW-COOKER MASHED POTATOES

Steps:

• Combine potatoes, water and butter in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH 3-1/2 to 4 hours (or on LOW 6 to 7 hours).
• Microwave milk in microwaveable bowl on HIGH 2 min. Add to potatoes along with the sour cream and pepper. Mash until smooth. Add 1 cup cheese; stir until melted.
• Top with onions and remaining cheese.

SLOW COOKER MASHED POTATOES (THE PIONEER WOMAN)

Steps:

• Combine potatoes, chicken broth, butter, and salt in a slow cooker.
• Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking.
• Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like.
• Season to taste, then serve and enjoy.

SLOW-BRAISED BEEF SHORT RIBS RECIPE (VIDEO)

Steps:

• Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.
• Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it's done!
• Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.
• Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.
• Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.
• When the short ribs have approximately 30 minutes of cooking time left, prepare my Creamy Butter Mashed Potatoes recipe.
• For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.
• Alternative cooking methods: a. Pressure Cooker: brown the short ribs first, then prepare the sauce in the pressure cooker and add the ribs. Cook on the 'High' Pressure setting for 60 to 70 minutes with Natural Release 15 minutes, or use the machine setting for 'short ribs'.b. Slow Cooker: prepare the recipe as written and place the sauce and ribs into the cooker. Cover and cook on the 'high' setting for 10 to 12 hours. Add an additional ½ cup to 1 cup beef broth halfway through, if needed.

SLOW COOKER OATMEAL PIONEER WOMAN

Steps:

• Start by greasing your slow cooker by brushing it with melted coconut oil.
• In your large slow cooker, go ahead and mix oats, water, brown sugar, milk, maple syrup, cinnamon, vanilla, and salt.
• Now, you want to place the lid of the slow cooker and allow your pioneer woman oatmeal to cook for 6 hours on low for firm texture and 8 hours on low for a softer texture, Alternatively, you can cook it on high for 3-4 hours.
• To serve your pioneer woman oatmeal, dish up oats and top with additional maple syrup and chopped nuts if desired.